Naan bread with sun-dried tomato butterbean hummus & spicy crispy chickpeas

Naan bread with sun-dried tomato butterbean hummus & spicy crispy chickpeas

Evening babes! I can’t believe that it is already friday again, this week has gone by way too fast! Do you guys have any exciting plans for the weekend? ♥

I have been going out quite a lot during weekdays lately, so my weekends are pretty chill and I am mostly just catching up on a bit of work and chores around the house. I am probably going to the movies tomorrow though, I can’t decide whether to watch Black Panther, Three Billboards Outside Ebbing, Missouri or Call me by your name – any recommendations?

One thing I know for sure though, is that I am going to make these beyond delicious naan breads again. They are my new go-to for a beyond delicious and super easy comfort meal. I have been making them as a healthier alternative when I am craving junkfood and it is just so delicious, filling and satisfying – a must try!

Find more of my favorite recipes with chickpeas right here!

Naan bread with sun-dried tomato butterbean hummus & spicy crispy chickpeas

What you’ll need:

Spicy butterbean hummus with sun-dried tomatoes and chili
1 can of butterbeans (240 grams), drained
125 grams of sundried tomatoes
1 clove of garlic, crushed
2 tablespoons oil from the sundried tomatoes
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 – 1/3  teaspoon cayennepeber
1 teaspoon dried basil
1/2 teaspoon dried oregano
Sea salt + pepper to taste
A little water if necessary

Spicy chickpeas – find the recipe right here!

Naan bread
Finely chopped scallion
Fresh basil

Naan bread with sun-dried tomato butterbean hummus & spicy crispy chickpeas

Directions:
Start by making the spicy chickpeas and then prep the hummus while the chickpeas are in the oven. To make the hummus simply add everything to a food processor and pulse until smooth, add a bit of water if it is too thick. Store any leftovers in an airtight jar in the fridge, it can keep for about 3 days.

Warm the naan bread in the oven or in a toaster, add a generous layer of hummus, top it with the crispy chickpeas, finely chopped scallion and fresh basil. Serve right away while warm, enjoy! ♥

Lunch bowl with beet-quinoa bites, goat cheese and mango chutney

Lunch bowl with beet-quinoa bites, goat cheese and mango chutney

Evening lovelies, are you ready for the weekend? I hope you all have fun plans with your loved ones ♥

My weekend plans are pretty uneventful to be honest, so instead I want to share the recipe for the lunch I had today with you guys. I shared photos over on my instastory and got a bunch of requests for the recipe, so I thought I would put together a quick post for you guys.

The recipe is actually one that I have already shared before, both here on the blog and in my cookbook, but previously I used the recipe for the beet/quinoa bites to make burger patties. Since I am doing a little January reset, then I decided to make a greener version of one of my favorite recipes. I have shared the updated recipe below + added the recipe for my homemade mango chutney as well.

Beet, goat cheese and mango chutney might seem like an odd combo, but the flavors are a match made in heaven and I have been obsessed for years. Seriously, it is a must try! So flavorful, so delicious ♥

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Beet-quinoa bites
– Yields 21 bites
1 deciliter (about 0.4 cup) uncooked quinoa
2 deciliter (about 0.8 cup) finely grated beetroot
1 small onion, finely chopped
1-2 cloves of garlic, crushed
1 tablespoon olive oil
2 eggs
1 1⁄2 deciliter (about 0.4 cup) rolled oats
1 tablespoon flour (I used buckwheat flour)
1⁄2 teaspoon sea salt
Pepper

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Spicy mango chutney 
– Yields 1 small jar
1 teaspoon coconut oil
1 mango, roughly chopped
1⁄2 red chili, finely chopped
1 small clove of garlic, crushed
15 grams of ginger, finely grated
1⁄2 deciliter (about 0.2 cup) apple cider vinegar
2 tablespoons honey
1/3 teaspoon ground cumin
1/3 teaspoon sea salt
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground cardamom

For the lunch bowl:
Field salad
Goats cheese
Mango, diced
Zucchini, spiralized
Toasted pumpkin seeds

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Directions:

Beet-quinoa bites: 
Start by preheating your oven to 175 c // 350 f. Cook the quinoa according to package instructions. When it is done set it aside to cool. Finely grate the beet, chop the onion and crush the garlic – I just added it to a food processor (such a time saver!), but you can of course grate and chop it by hand as well.

Add the quinoa, grated beet, onion and garlic to a bowl along with the rest of the ingredients. Mix everything well together. The patty mixture is going to be very wet and crumbly and it will not stick together properly until it has been baked, so don’t worry bout the texture. Take a baking tray, line it with baking paper and then form the beet-quinoa bites directly onto the baking tray. They will firm up and properly stick together once they have been baked.

Bake the beet-quinoa bites for 30 minutes at 175 c // 350 f.

Spicy mango chutney:

Start by melting the coconut oil in a small pot on medium heat. Then add in the mango, chili, garlic and ginger while stirring. Sauté it lightly before adding the remaining ingredients to the pot. Let it simmer for 25-30 minutes, adjust the spices and the amount of spiciness/sweetness to your liking. I prefer to give the chutney a quick blend for a more dressing like texture, but it is a step that can easily be left out. Allow the chutney to cool slightly before pouring it into a jar and it is ready to be served.

(Note: the mango chutney shown here is made with another recipe that I tested, which is why your result will differ a bit from the photo, but I prefer my original recipe for mango chutney, so I decided to share that one instead.)

Lunch bowl:

Simply arrange the beet-quinoa patties on a bed of field salad along with the mango chunks, zucchini, mango chutney, goat cheese and pumpkin seeds. I like to toast the pumpkin seeds on a pan on high heat with a little sea salt before serving, you know they are done when they become fragrant and start popping. I usually grill the goat cheese on a pan before serving as well, a couple of minutes on each side should do. Enjoy! ♥

Vibrant Buddha bowl with steamed veggies, spicy hummus and muesli bread

fil-07-12-2017-17-34-38 fil-07-12-2017-17-35-31 fil-07-12-2017-17-35-19Sponsored. This post is made in collaboration with Gram.

Back in september I was invited to a fun day of cooking in May’s lovely home to test her brand new Gram steam oven along with my fellow bloggers Anna, Line Sofie and Cecilie. There was a camera crew there to shoot everything and we had such a great day cooking, enjoying each others company and of course all the delicious food that we prepared. You can see lots of behind the scenes photos from the shoot in my blogpost right here and you can check out the video we shot below ♥

If you want to try some of the beyond delicious gluten- and refined sugar-free recipes that May had put together for us, then head on over to her blog where she has posted the recipe for the pear trifle right here, for the tartlets right here and for the apple pie right here, enjoy!

I have already written about the benefits and many functions of the Gram steam oven that we got to put to the test while visiting May, so this week I want to share some of my favorite steam oven friendly recipes – and don’t worry, you can still make them if you do not own a steam oven!

I have chosen some nice and simple, healthy, but still beyond delicious recipes to share with you guys today. It might have been more exciting with some over-the-top fancy recipe, but what I use my oven for the most are my quick and healthy go-to everyday meals and this Buddha bowl is exactly that.

I usually make a big batch of the hummus and bread, so that I have quick and easy meals for the week ahead and then all there is left is to steam a big batch of veggies. I always use different kind of veggies depending on the season and whatever I find in my fridge, which means that this dish is perfect for clearing out your veggie drawer and preventing food waste.

In the summer I usually make my Buddha bowls with mainly raw veggies, but in fall and winter I like to use things like pumpkin, potatoes and other root vegetables that requires cooking + it is nice with a warm salad in this cold and gloomy weather!

When it comes to healthy no-fuss meals like this, cooking with steam is the way to go. You can of course also just bake the veggies in a regular convection oven, but produce cooked in a steam oven retains more vitamins and minerals without the need to add oil or extra fats as you would with a traditional oven that produces dry heat + it of course retains much more moisture as well.

When it is time to change my oven, then I would love to replace it with a steam oven like the hightech Gram oven we got to test at May’s home. You know how much I love my fruit and veggies, so I would be thrilled to be able to use an oven like that on a daily basis to easily steam them instead of boiling them to preserve nutrients or instead of baking them in a regular dry heat oven to save on the added oils. And just think of the bread I could make in one of these! I am giving you a little preview of that with these yummy muesli buns that are perfectly juicy on the inside (nothing worse than dry bread), but nice and crisp on the outside ♥

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Steamed veggies

Simply wash, peel and chop whatever veggies you would like to use and make sure to divide them if they vary a lot in cooking time. I usually start by steaming root vegetables and things like pumpkin and potatoes first and then I add broccoli, asparagus, beans etc. just before the rest is done as they only need very little cooking time.

When steaming veggies I usually just add them as they are, there is no need to add any oil when making them in a steam oven and then I simply sprinkle them with a bit of sea salt and freshly cracked pepper, but you can go wild with the spices as well if you’d like!

Arrange the steamed veggies on a bed of baby spinach and serve it with a squeeze of lemon, pomegranate, pickled cabbage, finely chopped scallions, a big dollop of hummus and muesli buns – you can find the recipes below.

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Muesli bread with seeds and raisins:
– Yields 9 buns
50 grams of baker’s yeast (block)
3.5 deciliter (equals about 1.5 cup) lukewarm water
1 tablespoon honey
1 tablespoon sea salt
1 egg
1 tablespoon olive oil
4 deciliter (equals about 1.7 cups) wheat flour
3 – 4 deciliter (equals about 1.25 – 1.7 cup) wholegrain spelt flour
2 deciliter (equals about 0.8 cup) rolled oats
1 deciliter (equals about 0.4 cup) raisins
1.5 deciliter (equals about o.6 cup) mixed seeds

Directions:
Start by pre-heating your oven to 175 c / 350 f and activate the steam function – if you do not have a steam oven, then you can put an ovenproof dish filled with water in the bottom of the oven instead.

Add the water and baker’s yeast to a bowl (I used the bowl from my stand mixer to save on the dishes) and stir until the yeast has dissolved into the water. Then add the salt, honey and egg and stir well. Start slowly adding the flour, oats, raisins and seeds while mixing. Knead the dough throughly – if needed, add more flour. As some of you know, I really dislike touching dough, so I simply used my stand mixer to knead the dough and left it a bit thinner/stickier than when kneaded by hand, so I could use a spoon to roughly shape the buns without having to touch the dough – yep I dislike it that much ;)

Divide the dough into 9 buns and place them on a baking tray lined with baking paper, top them with extra oats or seeds if you’d like and place the baking tray with the buns in the preheated oven and bake them for about 20 minutes at 175 c / 350 f. Make sure to keep an eye on them, the baking time varies a lot depending on the oven. The buns are ready when they turn lightly golden and are baked throughout, enjoy!

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Spicy hummus with dried tomatoes and chili
1 can of chickpeas, drained
125 grams of sundried tomatoes
1-2 cloves of garlic, crushed
1 tablespoon tahini
The juice of 1/2 lemon
2 tablespoons oil from the sundried tomatoes
1 teaspoon sweet paprika
1/4 – 1/3  teaspoon cayennepeber
Sea salt + pepper to taste
A little water if necessary

Directions:
Simply add everything to a food processor and pulse until smooth, add a bit of water if it is too thick. Serve right away or store in the fridge in an air thigh container until serving.

Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway

Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveawaySponsored. This post is made in collaboration with OK Snacks.

I have been so excited to share the recipe for these yummy colorful tacos with you guys, I had them for dinner both today and yesterday and I still can’t get enough – they are just that good! I know they are quite unconventional and not very authentic, but I promise that they are beyond delicious and a definite must-try! They are so full of flavor from the cauliflower bites and I love how the popcorn added some extra crunch ♥

I have been wanting to try the BBQ cauliflower recipe from my cookbook in tacos for quite a while now, so when I received a big box with lots of flavored popcorn from OK Snacks and a challenge to get creative and make recipes with them, then I just knew it was the perfect time to adapt the recipe for a yummy taco version!

The popcorn comes in 5 different flavors – caramel & salty, jalapeño cheese & onion, sweet chili, sweet & salty and licorice – at first I thought I would go for the more traditional option with a cake topped with thick caramel sauce and caramel popcorn (how yum does that sounds?!), but as soon as I tried the different flavors, then I just knew that I had to get creative with the jalapeño flavored popcorn – they are my absolutely favorite out the 5 flavors! I actually had a problem saving a bag of the jalapeño flavored popcorn for this post, I pretty much ate much of them + the sweet chili ones right away, I am a bit popcorn obsessed and I really love the more savory flavors ♥

You can find all 5 flavors of the OK Snacks popcorn in most SPAR, MENY and MIN KØBMAND stores.

Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway

Giveaway
I kicked off a little giveaway over on my Instagram earlier this week, where 10 of you have the chance to win all 5 flavors of the new OK Snacks popcorn pictured above, so make sure to head on over and participate!

Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway fil-26-10-2017-19-20-35
fil-26-10-2017-19-22-49Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway

Tacos
Taco shells or soft tacos
Spicy baked cauliflower bites (recipe below)
Jalapeño OK Snacks popcorn
Mixed salat
Sweet corn
Pickled jalapeños
Salsa
Avocado garlic cream (recipe below)
Cilantro

Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway

Spicy baked cauliflower bites
– yields 4 servings
1 small cauliflower
1 1⁄2 deciliter (about 0.6 cup) water
1 1⁄2 deciliter (about 0.6 cup) buckwheat flour
1-2 cloves of garlic, crushed
Sea salt + freshly ground pepper

BBQ sauce:
1 deciliter (about 0.4 cup) ketchup
1 tablespoon oliveoil
1 tablespoon applecider vinegar
2 teaspoons sriracha
2 teaspoons coconut sugar
1 teaspoon onionpowder
1 teaspoons smoked paprika
1⁄2 teaspoon sea salt
1 tablespoon taco seasoning – optional

(you can also simply use a store-bought BBQ sauce)

Avocado garlic cream
1 large avocado
1 deciliter (about 0.4 cup) greek yoghurt
1⁄2 teaspoon garlic powder or 1 small clove of garlic, crushed
Sea salt + freshly ground pepper

Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway Veggie tacos with spicy cauliflower bites, avocado cream and jalapeño popcorn + a giveaway

Directions:

Spicy baked cauliflower bites: Start by preheating your oven to 200 c / 400 f (hot air) and cutting the cauliflower into small bite sized pieces. Then add water, flour, garlic, salt and pepper to a bowl and whisk everything together. Dip the cauliflower bites into the flour mixture until they are completely coated and then place them on a baking tray lined with parchment paper. Bake the cauliflower bites for 15 minutes at 200 c / 400 f (hot air).

While the cauliflower is in the oven, whisk together the ingredients for the BBQ sauce. After 15 minutes take out the cauliflower bites and brush them with the BBQ sauce. Put it back in the oven and bake it for another 20-25 minutes – they are done when the cauliflower edges start to darken.

Avocado garlic cream: Simply add all ingredients to a blender and pulse until smooth. Make sure to taste it and adjust the seasoning to your liking.

Tacos: Warm the tacos according to the package instructions and serve them with the cauliflower bites, avocado cream, jalapeño popcorn, veggies and salsa, enjoy! ♥

Dreamy baked avocados

Dreamy stuffed and baked avocados

Evening lovelies! It is time for another recipe that I have finally gotten around to translating from Danish to English and this one is definitely a favorite of mine ♥ You already know that I love vibrant colorful food, but the most important thing is of course the flavor – and let me tell you, these babies are just absolutely delicious!

These stuffed and baked avocados might look all fancy, but they are so easy to make – all you need are avocados, pesto, eggs, fresh herbs and maybe a little crunch in the form of chopped pistachios, so yummy! I love to serve them both for breakfast or as a side dish for dinner. Their colorful and festive look makes them perfect for brunch and dinnerparties – they are always a big hit when I serve them for my friends and family! ♥

You can still find the recipe in Danish right here!

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Ingredients:
Avocados
Your favorite pesto
Eggs
Sea salt og peber
Chopped fresh herbs and pistachios – optional

Adjust the amounts to your needs, I usually serve half an avocado per person.

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Directions:

Start by preheating your oven to 200 c / 400 f. Then cut the avocados in half and remove the pits. If your avocados are small, then you might need to scoop out a bit of the avocado, so that there is room for the egg.

Add a bit of your favorite pesto to the avocado and then add an egg. I prefer to crack the egg into a bowl and then use a spoon to add the egg to the avocado – it makes it so much easier to transfer the egg and you can control how much of the egg white is added, so it doesn’t run over the edges if the theres isn’t enough room for the egg. Sprinkle the avocados with a little sea salt + pepper and add them to a baking tray.

Bake the stuffed avocados for about 15 minutes, but make sure to keep an eye on them – depending on how you like your eggs, you might need to give them a little more or a little less time. Serve the avocados warm with chopped fresh herbs (I like to use basil) and pistachios, enjoy! ♥

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